Friday, March 12, 2010

Marinated Tofu

This morning I made some marinated tofu to put in sushi. This stuff costs $3-4 a pack, even at Trader Joe's, and it's pretty easy to make it yourself from a $1 block of tofu. I created this recipe after looking at the recipes in How to Cook Everything Vegetarian and Veganomicon--one had more flavor and the other had more liquid. Using pre-seasoned rice vinegar and the garlic chili paste obviates the need for additional sugar and garlic.

Marinated Tofu

Ingredients

1/2 lb firm tofu

1/4 c stock

3/8 c water

1/8 c tamari

2 TB seasoned rice vinegar

1 TB sesame oil

2 tsp chili garlic paste

1-in chunk ginger, grated

Instructions

Press excess water out of tofu. Slice tofu into 1.5x3-in slabs. Combine marinade ingredients. Place tofu in a tupperware and pour marinade over tofu. Cover and place in fridge several hours (or overnight).
Place tofu and marinade in a small baking dish so that tofu is nearly covered with marinade. Bake at 350* for about 30-60 minutes (occasionally flipping tofu or spooning marinade over the top), until marinade is boiling and has mostly evaporated. Either serve hot, spooning excess marinade over the top, or drain and allow to cool before slicing for sandwiches or sushi.

2 comments:

Yum! Woah, Tofu is only $1 there? Jealous! We pay about $0.60 more. "You know you're in grad school when" your English-enthusiast friends have to look up words in your recreational blog post. Somehow, I thought obviate meant "to make obvious," and today I discovered it meant "to anticipate and prevent or make unnecessary." This looks delicious. I'm totally doing this. So did you use "non-sriracha" rooster garlic chilli paste?